Farmers' Market Report: Celery Root Los Angeles

Farmers' Market Report: Celery Root Los Angeles

Emily Han
Dec 8, 2008

Last week, we wrote about the stunning Romanesco now in season at the Hollywood Farmers' Market. Though eye-catching in a different way, the gnarled and hairy – some might even say ugly – celery root is another fall/winter vegetable that's just as worth bringing home.

Celery root (also known as celeriac) may not be pretty, but it is tasty and versatile. When buying, choose roots that are firm and heavy for their size. Small roots are more tender than large ones, which can be fibrous. To store, cut off any green stems and keep the roots in a plastic bag in the refrigerator for up to a week. (The stems can be eaten, but bear in mind they are stronger than regular celery.) A pound of celery root will yield about two cups once peeled and sliced.

Soup is one of the most common ways to prepare celery root. Here are some recipes from The Kitchn archives:

Celery Root Bisque
Celery Root Soup with Top Shelf Beet Relish
Spiced Celery Root Soup with Bacon and Honey

And here are a few other scrumptious-looking celery root recipes, from salad to gratin:

Celery Root and Apple Slaw
Celery Root, Potato, and Leek Home Fries
Celery Root Purée
Lemon Braised Celery Root with Parmesan Quinoa
Truffled Chanterelle, Celery Root and Potato Gratin

(Images: Gregory Han)

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